Welcome to the Foodie Extravaganza!
Now you know me....I could not resist joining this group. I do love my cooking challenges. They make me smile.
I made pretzels for the first time last week as part of the #10DaysofTailgate Challenge. I was surprised at how relatively easy making soft pretzels is and I was very pleased with the recipe that I used from Slow Roasted Italian. I am using the same pretzel recipe today but adding to it so I can get into the theme of our Fall Inspired Extravaganza.
As you saw in my Day 4 post I warmed the beer to between 110-120*
I added some yeast and honey and let it get nice and foamy before adding the flour and salt.
Except this time when the dough was done kneading, I added 2 apples, diced small, and sprinkled with cinnamon and sugar.
I continued allowing the dough to knead to incorporate the apples.
I needed to add quite a bit more flour to adjust for the moisture from the apple mixture.
I kept adding a tablespoon at a time until it reached the right consistency.
Turn the dough out onto a clean, lightly floured counter.
Cut off a hunk and, using lightly floured hands, roll into a strand.
If the apples pop out just keep rolling and they will go back in.
Shape the strand into a pretzel shape.
Drop into the boiling water and cook until it rises to the surface.
Remove from water, using a spider or a slotted spoon.
Place onto a parchment lined baking sheet.
Brush with egg wash and sprinkle with kosher salt.
Bake at 450* for 13-15 minutes.
When they are done baking drizzle with your favorite caramel sauce.
Allow to cool, remove to a serving platter and enjoy.
Caramel Apple Pretzels
12 oz. beer, warmed to between 110-120*
2 1/4 t. active dry yeast
2 T. honey
3 1/4 c. unbleached all purpose flour
1 t. kosher salt
2 apples, peeled and cut into small dice ( I used Honey Crisp apples)
1 T. cinnamon/sugar mixture (made from 1/2 c. sugar and 1 t. cinnamon or you can use store bought)
1/2 c. baking soda
Kosher salt for sprinkling
Caramel Sauce for drizzling--I used Sanders which is a local company.
Pour warmed beer into large bowl of stand mixer fitted with dough hook attachment. Sprinkle with yeast, stir in honey and let set for 5-10 minutes until nice and foamy.
Place diced apples into a small bowl and sprinkle with cinnamon sugar, shake to combine.
While waiting for the yeast to proof, fill an 8 qt. pot with water and bring to a boil, lower heat to medium. In a small bowl beat egg with 2 T. of water and set aside.
Add flour and salt to mixer and knead for about 3 minutes until dough comes together into a ball. Add the apple mixture and continue to need adding additional flour, one tablespoon at a time as needed until dough is tacky but not sticky. It took quite a few tablespoons to get to the proper consistency. Turn dough onto a clean, lightly floured, countertop.
Cut a piece of dough off and using lightly floured hands roll into a strand about 14-16" in length. Form the strand into a pretzel shape. Continue until all dough is formed into pretzels.
Carefully add the baking soda to the boiling water, it will foam up and then settle down. When the water returns to a medium boil with no foam, add the pretzels, one at a time, for about 30 seconds or until they float to the top.
Remove from the water to a parchment lined baking sheet. Do not allow to touch each other. When all pretzels are on sheet, brush with the egg wash and sprinkle with kosher salt. Bake in a preheated 450* oven for 13-15 minutes.
Drizzle with caramel sauce. (You may have to warm the sauce if it has been refrigerated) Allow to cool before serving.
And here is what the rest of the Crew cooked up:
- Apple Cinnamon Pretzels with Creamy Caramel Dip from Rebekah at Making Miracles
- Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate
- Bacon and Egg Breakfast Pretzels from Cindy at Cindy's Recipes and Writing
- Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
- Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
- Cinnamon Raisin Soft Pretzels from Heather at girlichef
- Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
- Marble Chocolate Dipped Pretzels from Marissa at Rae Gun Ramblings
- Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
- Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
- Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
- Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie
- Sourdough Pretzels from Kelly at Passion Kneaded
- Spicy Cheddar and Jalapeño Pretzel Bites from Kimberly at Rhubarb and Honey
- Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz
I am sharing this post at Thrifty Thursday. Making your own Pretzels is easy peasy and you can make a whole slew of them for what you pay for one at the local pretzel stand.